Putting Family Dinner BACK on the Calendar!

Are you juggling a hectic weekly schedule?  Ours changes every year along with my teaching schedule and the girls' dance schedules.  Thursday has become one of the toughest days in our week, and Charlieman is stepping up and helping out BIG TIME!  :)  

Each week, I comb the internet and magazines looking for easy (usually one-dish) meals that Charlie can make for Thursday night dinner.  He is a master BBQer and proficient breakfast chef, but every day cooking isn't really his forte.  Charlie is working hard on his Thursday night meals and is doing an outstanding job, learning the tricks of the trade as he goes.  

Last night's dinner was another success!

Golden Chicken with Tomatoes and Olives

• 2 T. olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 2 1/2 inch pieces
• Kosher salt and black pepper
• 1 large onion, thinly sliced
• 1 pint of grape tomatoes, halved
• 1 cup large green olives, quartered (I get these from the olive bar at HEB, but large pimento stuffed olives also work)
• 2 cloves of garlic, thinly sliced
• 3/4 c. white wine
• 3/4 c. fresh flat leaf parsley, chopped
• brown rice (I love to speed things up with the HEB brand frozen brown rice.  4 min. in the microwave and it's ready!)

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Season the chicken with salt and pepper.  Cook 3 to 4 minutes per side and transfer to a plate.
2. Add the onion to the skillet and cook until soft, about 5 to 6 minutes.
3. Add the tomatoes, olives and garlic and cook, stirring, for 2 minutes.
4. Return the chicken to the skillet, add the wine and simmer until the chicken is cooked through and the sauce is slightly thickened.  (4 to 6 minu)
5. Stir in the parsley and serve with the rice.  

***Side note--as Charlieman learns those tricks of the trade, I might mention that you halve the tomatoes lengthwise.  And "slicing" the garlic, means thin slivers, not "chops".  :)   I love his learning curve and am sooooooo proud of his amazing dinners!  Please try this one.  You will LOVE it!  

Breakfast of Champions

Did you know that I am not a breakfast person?  Nope, not a bacon and eggs kind of girl.  But as we all know, breakfast is the most important meal of the day.  It gets your metabolism going and fuels your body for the busy day ahead.  --AND it can keep you full longer and curtail that dreaded snacking that seems to get us into trouble.  I  have seen lots of recipes for this online, even the Pioneer Woman has a version.  You can get as creative as you like, but here's the basic recipe.  

Overnight Oats

 INGREDIENTS

• Old fashioned oats
• Protein Powder (I use whey protein in vanilla)
• Almond Milk ( I use unsweetened vanilla0

ADD INS

• Fresh fruit such as blueberries, peaches, strawberries, apples
• Healthy nuts such as walnuts, almonds, pistachios or brazil nuts
• Cinnamon, nutmeg, pumpkin pie spice, all spice
• Spoonful of canned pumpkin (NOT PIE FILLING)

Here's what to do:

1.  Measure 1/2 c. of oats and put into a storage container.  

2.  Add 1 scoop of protein powder of your choice.

3.  Stir well.  (Sometimes I put the lid on and shake to combine)

4.  Add 1/2 cup of Almond Milk

5.  Mix well.  (I use a fork to mix)

6.  Refrigerate overnight.

In the morning, I put my oats in the microwave for 30-45 seconds and then add fruit.  I make as many tubs as I have room for in the refrigerator, usually 7-8 at a time.  It's great to make a lot and have breakfast already made for the week!  I hope you give it a go and get your mornings started off right!  :) 

Healthy but Hearty Turkey & White Bean Chili

Texas weather is something else!  It's been so hot and humid that it doesn't seem possible that it's already the end of September.  But the rain has cooled it off enough for me to pull out one of my family's favorite soup recipes.  I thought you might enjoy it as well.  :)

I double this recipe so I have plenty of leftovers for lunches or another night of dynamic do-overs, but I am sharing the original recipe in this post.

INGREDIENTS

• Olive oil
• 1 large onion, chopped (I use a sweet onion)
• 3 cloves of garlic, minced (I run mine through a garlic press)
• 1 to 2 Serrano chiles, seeded and minced (I like it spicy and always use 2)
• 4 tsp. chopped FRESH rosemary leaves
• 1 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 1 lb. ground turkey breast
• 5 c. chicken stock
• 1 (15.5 oz) can of cannellini beans, drained and rinsed
• 1/2 c. frozen white shoepeg corn 
• 3 T. cornmeal

In a large dutch oven or soup pot, heat oil over medium high heat (one swirl of olive oil around the bottom of the pot will do).  Add onion and cook for about 8 minutes.  Add garlic, Serrano chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, about 2 minutes.  Season with salt.  Add turkey and cook until cooked through, about 5 minutes. 

The best part is not having to drain the pot!  And the aroma is amazing!  

Add the chicken stock, beans and corn and bring to a boil over high heat.  

Partially cover, reduce heat and simmer until chili is slightly thickened, about 25 minutes.  Stir in cornmeal and cook another 15 minutes.  

Garnish with fresh rosemary or a touch of cilantro.  A dollop of reduced fat or fat free sour cream is tasty, too.  

Finished product!  So tasty and healthy, too!

My family loves a little fresh cornbread too!  Not as healthy. 

Hope you love it as much as we do!  

Soup with an Italian Flair!

Tuscan Chicken Soup

Ingredients

My youngest daughter was not a fan of the spinach,
but that's part of what makes it so tasty.  She ate
around it.  Everyone else gobbled it up and I
noticed someone went back for seconds!  <3 

• 1 c. onion, chopped
• 2-3 large carrots, cut into thick, half moon slices
• 2 T. Tomato Paste (I used Contadina w/ Italian Seasonings)
• 1/2 tsp. fresh ground pepper
• 1 tsp. salt
• 1 T. Italian Seasoning
• 1 (15 oz.) Cannellini Beans, rinsed and drained
• 2 c. chicken stock (plus extra for later)
• 1 1/2 lbs. of boneless, skinless chicken thighs (can substitute chicken breasts if you prefer), cut into 1-inch pieces
• 3 cloves of garlic, pressed
• 1/2 c. whole wheat orzo pasta
• 1/2 tsp. chopped fresh rosemary
• 1 T. (or more to taste) chopped fresh basil
• 1 (6 oz.) package of fresh baby spinach
• Fresh Parmesan Cheese for garnish

Here's what to do:

1. Combine onions, carrots, tomato paste, salt and pepper, seasoning, beans, chicken stock, chicken and garlic add to slow cooker.
   
   ***NOTE:  I remove every bit of visible fat from the chicken.  I like to use thighs because they do not dry out during the cooking process and are more flavorful.  With that said, when cutting the thighs into chunks, it enables you to cut off every little piece of fat.  I take the time to do this.  You will be glad you did, too.
2. Cook on HIGH for 1 hour.
3. Reduce heat to LOW and cook for 3 hours.
4. 40 minutes before you want to serve, add orzo.
   
   ***I add a little more chicken stock if I think the soup is too thick.  Maybe 1/2 a cup.  I just pour it from the box without measuring.  (eyeball it)
5. 10 minutes before serving, add rosemary, basil and spinach.
6. Serve topped with fresh Parmesan Cheese.

Super Flavorful Soup--Vegetarian, but Hearty!

Moroccan Red Lentil Soup

Ingredients

Such a flavorful soup.  It's even better the next day!

• 3 carrots, chopped
• 3 ribs of celery, chopped
• 1 onion, chopped
• 3 cloves of garlic, pressed
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• 1/2 tsp. sweet paprika
• 1/4 tsp. ground cinnamon
• 2 tsp. salt
• 1 tsp. fresh ground pepper
• 1-15 oz. can of crushed tomatoes
• 2 c. red lentils, washed and rinsed
• 8 c. vegetable stock/broth
• 1 1/2 tsp. balsamic vinegar
• 1 lemon, juiced
• pinch of red pepper flakes
• 4 T. flat-leaf parsley, chopped
• 1 T. cilantro, chopped

1. Saute the onions, celery and carrots in 1 T. of olive oil for 5 min.  Add garlic and stir for one more minute.
2. Add sauteed veggies to slow cooker
3. Add spices, salt and pepper, crushed tomatoes and lentils to the slow cooker and stir to combine.  
4. Pour vegetable stock over lentil and veggie mixture and cook on LOW (if you are starting in the morning and will be gone all day) or HIGH (if you are starting it around lunchtime).
5. Prior to serving, stir in vinegar, lemon juice, crushed red pepper, parsley and cilantro, and cook an another 10 min. on HIGH.
6. Serve with warm pita bread and garnish with parsley and cilantro if you wish.  

Chicken Chili Stew to Warm You Up

Okay, friends.  I know it has been awhile.  The truth is that I am meeting myself coming and going, but my people still want dinner.  So in between teaching Zumba and dance classes, laundry and carpool, I try to get a good meal on the table.  Don't know about your neck of the woods, but it's colder than a polar bear's toenails here and that means soup weather.  I love the crock pot, but tonight I was able to cook during normal hours and have a nice warm, dinner for my peeps.  Adding a pan of cornbread, too.

The simple blend of flavors gives this hearty stew that something extra.

Ingredients
1 T. Olive oil
I medium onion, chopped
1 yellow bell pepper, chopped
3 cloves of garlic, chopped
1 small jalapeño, seeds removed and chopped
1 T. Chili powder
1/2 tsp. cumin
Salt and pepper to taste
4 c. Chicken broth or stock
1 medium sweet potato, peeled and cubed
2 c. Salsa verde
12 oz. leftover roasted chicken
1 (15 oz.) can of pinto beans, drained and rinsed
1/2 c. Fresh cilantro, chopped
Garnishes:  avocado, sour cream, tortilla crisps

Here's what to do:

All the veggies in the pot, ready to cook.

Heat oil in a large pot over medium high heat.  Add the onion, bell pepper, garlic and jalapeño and sauté until soft (4-5 min.)





Stir in the chicken broth, sweet potato and salsa verde and bring to a boil.  Reduce heat and simmer 10 to 12 minutes or until sweet potato is tender.

All that's left is the simmering.

Stir in the chicken  and beans.  Reduce heat to low and simmer, covered for 10 minutes.  Stir in cilantro at the end of cooking.  Serve in soup bowls and top with avocado chunks and a dollop of sour cream.

Back to Reality

Did you think I had fallen off the edge of the earth?  Sometimes I feel like it.  Although I am still here, cooking and creating, I have found myself busier than a bee in honey season!  I am teaching ZUMBA classes at Boni's Dance and Performing Arts along with a ton of other classes for the younger dancers like pre-ballet, jazz and tap.  I am meeting myself coming and going.

The not so funny thing is that my girls are back in school, my husband is traveling more than ever and they all still want to EAT!  Can you believe that?

I am trying to utilize my Mondays to prep for the week, as I am now teaching mornings and evenings.  I thought I'd share a little supper secret with you so that you and your family can enjoy some delicious pre-planned meals as well.

DYNAMIC DO-OVER QUESADILLAS

START with FAJITAS!

• 1 lb. Chicken Breasts
• and/or 1 lb. Skirt Steak

Marinade (makes one marinade for chicken OR beef--make two if you make both chicken and beef fajitas)

Mix together 4 T. of tequila, 1/2 tsp. salt, 3 T. FRESH lime juice, 1 tsp. cumin, 2-3 cloves of garlic peeled and smashed, 1/3 to 1/4 c. of canola or vegetable oil.  Marinate the chicken or beef for 12 to 24 hours.


This is a great Saturday or Sunday afternoon grilled meal.  I add rice and borracho beans along with salsa, guacamole and trimmings.  I always make more than I need to utilize in the week ahead. 

I pre-chop the chicken and beef fajitas along with the
peppers and onions for quick and easy quesadilla
assembly. 

 

Here's what's next:

Tortillas
Chopped Chicken or Skirt Steak
Grilled Onions & Red and Yellow Peppers
Reduced Fat Monterey Jack Cheese (slices)

I love using healthy tortilla options for my quesadillas.   My family doesn't know the difference and the whole wheat and lower fat versions are healthy choices for all of us. 

I assemble the quesadillas with tortillas with a smidge of Land o Lakes LIGHT butter on the outside.  I use a non-stick skillet on medium heat.  Press the quesadilla down with a spatula to help seal the tortillas together with the melting cheese.  Flip when the bottom tortilla begins to brown.  Turn out onto a cutting board and cut into wedges using a handy, dandy pizza cutter. 

Serve with salsa, guacamole and sour cream.